Baked Beans(Breakfast Dishes.) - (The Cookery Blue Book)
Soak 1 quart of pea beans over night in cold water. In morning drain and
place in earthen bean-pot with 1 teaspoon salt, 1/2 of pepper, 2 of
sugar, 1 pound fat pork, scored; fill the pot with warm water and bake
in a moderate oven all day, as water evaporates adding sufficient to
keep them moist. They cannot be baked too long.
"BUCKS COUNTY" BAKED BEANSPut one quart of small soup beans to soak over night in cold water to
cover. In the morning drain the beans, cover with boiling water, add
one tablespoonful of molasses and cook until tender, but not too soft.
Drain. Do not use this water. Put the beans in an earthen bake dish.
In the centre of the bake dish place one pound of clean, scored smoked
bacon, and pour over the beans the water in which the bacon had been
simmering for an hour. Add water, if not enough, to almost cover the
beans, salt and pepper to taste. Place in oven and bake about three
hours, or until beans are tender and a rich brown on top. Add more hot
water if beans bake dry, until the last half hour, then allow the
water to cook away.
Serve stewed tomatoes, baked apples or apple sauce as an
accompaniment to baked beans. This is not a recipe for "Boston Baked
Beans." Just a "plain country recipe," but it will be found very
If part of a dish of beans remain after a meal, re-heat the day
following in "tomato sauce." Aunt Sarah always baked a pan of corn
bread or Johnny cake, to serve hot with baked beans.
When the housewife serves a dish of baked beans at a meal, serve also
a quart of stewed tomatoes. The day following a "tomato sauce" may be
quickly prepared by adding a well-cooked carrot and an onion to the
"left-over" tomatoes. Press all through a coarse sieve, adding a
little water if too thick; re-heat beans in this; serve hot. A
delicious "cream of tomato soup" may be prepared by substituting milk
or cream to which a small pinch of baking soda has been added,
omitting the beans.
BOSTON BAKED BEANS2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
4 tablespoons shortening
Sift flour, baking powder and salt together; add shortening and rub in
very lightly with tips of fingers; add very slowly enough cold water,
to make stiff dough. Roll out thin; cut into circles and form on the
outside of patty or muffin tins. Bake in hot oven, open side down,
until light brown; remove carefully from tins and return shells to
oven and bake 5 minutes, open side up.
BOSTON BAKED BEANSFrom MRS. E. J. P. HOWES, of Michigan, Lady Manager.
Peel potatoes thin; put into boiling water with a little salt added.
Cook until tender; drain off the water and remove the cover a few
moments to dry the potatoes; turn into an earthen dish that has been
heated, and beat up with a wire heater or silver fork, moistening the
whole with cream; or, if not available, milk with a little butter will
answer; salt to taste and mold in any desired form when it is ready to
serve. A wooden masher in apt to make it heavy, while beating will
make it light and creamy.
19 Baked Beans And Tomato SaladStir 3 tablespoonfuls of vinegar very gradually into 6 tablespoonfuls of
oil and a dash of paprika. Add salt, if the beans have not been
seasoned. The oil and vinegar will not unite perfectly. Pour gradually
over a pint of cold baked beans such portions of the dressing as they
will absorb, toss together and arrange on a serving dish. Make a border
of sliced tomatoes around the beans and over these pour the rest of the
dressing Janet Hill in "Boston Cooking School Magazine."
Cincinnati Baked BeansMeasure beans (marrowfat are best), put them in cold water and parboil
fifteen minutes and drain; use the Boston bean pot. For three pints of
dried beans add three level teaspoonfuls salt, one-quarter pound pickled
pork cut fine, six tablespoonfuls New Orleans molasses or six
tablespoonfuls of C sugar, one tablespoonful standard mustard. Mix the
above well and put in a three-quart bean pot, and fill within one inch
of top with boiling water. May be kept in oven several days, but must
never be allowed to get dry, adding boiling water as needed.
Baked Beans1 quart beans
1 scant teaspoon baking soda
3 tablespoons molasses
1/4 pound salt pork
1/4 pound bacon
3 tablespoons vinegar
1/2 teaspoon mustard
salt and pepper to taste
3 tablespoons catsup
Soak beans over night in luke warm water with soda. In morning pour off
water and wash in cold water. Now place salt pork in bottom of bean
crock and put layers of beans on top, sprinkle with pepper and salt,
when filled nearly to top put on slices of bacon.
Now blend mustard with vinegar, now add molasses and catsup and pour
over the beans and fill up and over the top with luke warm water. Bake
in a slow oven for at least six hours, longer if necessary.
Baked BeansPut one pint of dried beans, (cost six cents,) and quarter
of a pound of salt pork, (cost four cents,) into two quarts of cold
water; bring them to a boil, and boil them slowly for about twenty
minutes; then put the beans, with about a teacupful of the water they
were boiled in, into an open jar, season them with salt and pepper to
taste, and one tablespoonful of molasses, (cost of seasoning one cent,)
lay the pork on the top, and bake two hours, or longer. The dish will
cost about ten cents, and is palatable and nutritious. The liquor in
which the beans were boiled should be saved, and used the next morning
as broth, with seasoning and a little fried or toasted bread in it.
Baked BeansFor a small family, soak one pint of the small navy beans over night,
and next morning boil gently until nearly tender. Drain, throw away that
water, and add a teaspoonful of salt, a tablespoon of molasses and a
cupful of boiling water. Cut a quarter of a pound of salt pork in small
pieces, put half of the beans in a baking dish, add a layer of half the
pork, fill up with the rest of the beans and lay the rest of the pork
around over the top. Cover the beans with boiling water, put a tin over
the dish, and bake a number of hours,--the longer the better. As the
water boils away, add enough more to keep from burning, and half an hour
before serving, uncover and allow to brown over the top. If a slow fire
is going in the range, the beans will be the better for cooking most of
the day, but they must be watched to keep from burning. However, they
will taste very fine if boiled longer at first,--until perfectly tender,
and then baked only an hour.
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